RECIPE

Ham and Egg Salad

• Recipe by Sheila Lukins

Ingredients

1. 6 hard-cooked eggs
2. Salt and freshly ground black pepper
3. 2 ounces thinly sliced baked ham
4. 1 small scallion with 1 inch of green, finely chopped
5. 1 tablespoon finely diced red bell pepper
6. 1 tablespoon coarsely chopped fresh flat-leaf parsley
7. 1/4 cup mayonnaise
8. 2 teaspoons Dijon Mustard

Directions

1. Quarter the eggs, then coarsely chop them. Place them in a bowl and season with salt and pepper. Shred the ham and add it to the eggs along with the scallion, red bell pepper and parsley. Mix together with a fork.
2. In a separate bowl, combine the mayonnaise and the mustard. Fold the mixture into the salad and serve immediately, or cover and refrigerate for up to 2 days.